Olivier Andreini, CMC of The Culinary Institute of America Hyde Park – New York NY
Adapted by StarChefs.com
November 2006

Yield: 24 Servings

Ingredients:

Remoulade:
• 3 eggs yolks
• 1 ½ teaspoons cornichon juice
• 1 ½ teaspoons caper juice
• 2 teaspoons Dijon mustard
• 1 ½ cups olive oil
• 2 medium shallots, peeled and finely chopped
• 3 cornichons, brunoise
• 2 teaspoons capers, chopped
• 1 ½ teaspoons herbs, finely chopped
• Salt and pepper
• 1 Tablespoon caviar
  
  Cucumber Salad:
• 1 large English cucumber, seeded and brunoise
• 2 Tablespoons rice vinegar
• 2 Tablespoons sugar
• Salt
  
  Oysters:
• Oil
• All purpose flour, as needed
• Salt and pepper
• 24 oysters, shucked and drained

Method:

For the Remoulade:
In a medium-sized bowl combine the yolks, cornichon juice, caper juice and Dijon mustard. Slowly drizzle in the oil and whisk until emulsified, then mix in the shallot, cornichon, capers and herbs. Season with salt and pepper then fold in the caviar.

For the Cucumber Salad:
In a small bowl combine the cucumber, rice vinegar and sugar. Season with salt to taste.

For the Oysters:
Preheat deep fryer to 375º F. In a large bowl season the flour with salt and pepper. Dredge the oysters in flour and fry until golden brown.